Food Research | Vol. 2

Quality improvement of traditional rice liquor (srasor) processing in Takeo Province, Cambodia

Chay, C., Dizon, E.I., Elegado, F.B., Norng, C., Hurtada,W.A. and Raymundo,L.C.

Published: 24 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(4).038

Traditional rice liquor (srasor) processing was studied and experimented with modifications by Chay et al. with the purpose to improve the quality of srasor

Effects of weight and body parts of Siamese catfish (Pangasius hypophthalmus) on the nutritional content

Sudirman, S., Herpandi., Lestari, S.D. and Andayani, W.

Published: 24 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(4).280

Sudirman et al studied on the nutrition contents of different weights and body parts of the Siamese catfish (Pangasius hypophthalmus). The fatty acid profiles were also studied.

Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder.

Ahamed, A.R.G.B., Hossain, M.P., Antora, R.A. and Rabeta M.S

Published: 6 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).070

Ahamed et al., compared the physical and functional properties of India squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powdwer to used as natural emulsifier in food applications.

Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour

Abe-Inge, V., Agbenorhevi, J.K., Kpodo, F.M. and Adzinyo, O. A.

Published: 6 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).050

Abe-Inge et al. studied on the effect of different drying technqiues on the characteristics of flour produced from African palmyra palm (Borassus aethopium) fruit pulp

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Hanis-Syazwani, M., Bolarinwa, I.F., Lasekan, O., and Muhammad, K

Published: 3 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).045

Hanis-Syazawani et al. studied on the influence of starter culture to ferment rice bran and wheat for sourdough production. The physicochemical properties and physical quality of the sourdough bread were evaluated.

Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis)

Akuamoah, F., Odamtten, G.T. and Kortei, N.K.

Published: 27 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).271

Akuamoah et al. studied on the influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis) for the possibility of extension of shelf life

Effects of culinary treatments on lipids quality, proximate composition and mineral content of broilers meat fed with rations supplemented with powders of Camellia sinensis, Annona muricata and Zingiber officinale

Ndomou, S.C.H., Tonfack Djikeng, F., Tiwo, C.T., Teboukeu, G.B., and Womeni, H.M.

Published: 1 APRIL 2018 | https://doi.org/10.26656/fr.2017.2(4).055

Ndomou et al. studied on the effects of lipid quality, proximate composition and mineral contents of broiler meats cooked with different culinary treatments that were fed with supplemented ration.

Evaluation of in vitro sucrase Inhibitory and non-enzymatic glycation properties of Ocimum tenuiflorum L. leaves

Anggraeni, R., Saputra, D., Adib, A.

Published: 2 MAY 2018 | https://doi.org/10.26656/fr.2017.2(4).076

Anggraeni et al. evaluated on the physico-chemical and sensory properties of noodles formulated with unripe banana flour

Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods

New, C.Y., Mohammed, A.S., Abdul Rahman, R. and Son, R.

Published: 9 MAY 2018 | https://doi.org/10.26656/fr.2017.2(4).E01

New et al. studied on the survivability of Salmonella spp. And STEC O157 in microwave heated ready-to-eat foods and estimated the foodborne incidence risk of consumption.

Sensory evaluation, antioxidant activity and total of microbial of tamarind-turmeric herbal drink during the storage of refrigerator temperature at various packaging

Septiana, A.T., Sitoresmi, I. and Dewi, P.S.

Published: 9 MAY 2018 | https://doi.org/10.26656/fr.2017.2(4).030

The sensory evaluation, antioxidant activity and quality of tamarind-tumeric herbal drink in various packaging during refrigeration was studied by Septiana et al.

Indigenous technology of tapping, collecting and processing of coconut (Cocos Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia

Somawiharja, Y., Wonohadidjojo, D.M., Kartikawati, M., Suniati, F.R.T. and Purnomo, H.

Published: 9 MAY 2018 | https://doi.org/10.26656/fr.2017.2(4).075

Somawiharja et al. investigated on the indigenous technique of tapping, collecting and processing fresh coconut sap to improve the coconut sugar quality.

Chinese steamed bread fortified with green banana flour

*Loong, C.Y.L. and Wong, C. Y. H.

Published: 29 MARCH 2018 | https://doi.org/10.26656/fr.2017.2(4).058

Loong and Wong formulated chinese steamed bread fortified with green banana flour. The physical properties and consumer acceptability of the newly formulated product at various water content and the addition of coffee flavouring was studied.